Sweet dandelion jelly with honey notes, ideal for toast or desserts. Simple, citrus-enhanced, vegetarian, gluten-free.
# What You Need:
→ Dandelion Petals
01 - 4 cups fresh dandelion petals (yellow parts only, pesticide-free, approximately 100 g)
→ Liquid Base
02 - 4 cups water
03 - 2 tablespoons lemon juice
→ Sweetener & Gelling
04 - 1 box powdered fruit pectin (1.75 oz / 49 g)
05 - 4 cups granulated sugar
# How-To Steps:
01 - Rinse dandelion flowers thoroughly under cold water. Pinch off only the yellow petals, discarding green parts to avoid bitterness.
02 - Bring 4 cups water to a boil in a large saucepan. Add dandelion petals, remove from heat, cover, and steep for at least 4 hours or overnight for intensified flavor. Strain through a fine mesh sieve or cheesecloth, pressing to extract liquid. Discard solids. Measure out 3½ to 4 cups extracted liquid.
03 - Transfer dandelion liquid to a clean large saucepan. Add lemon juice and powdered pectin. Stir and bring to a rolling boil over high heat. Add granulated sugar all at once. Stir continuously, return to a vigorous boil, and cook for 1–2 minutes. Remove from heat and skim off any surface foam.
04 - Pour hot jelly into sterilized jars using a ladle and funnel if desired. Leave a ¼-inch headspace. Wipe rims clean, apply lids, and seal tightly. Process jars in a boiling water bath for 5 minutes or refrigerate for immediate consumption.
